Avgolemono (Egg and Lemon Soup)

1. 1

   In a large saucepan bring stock to a boil over high heat.

2. 2

   Taste for seasoning, add salt and pepper as needed, and stir in orzo.

3. 3

   Bring to a boil, cover and reduce heat to simmering.

4. 4

   Cook until orzo is tender, about 10 minutes.

5. 5

   In a bowl whisk egg whites to soft peaks, then beat in yolks.

6. 6

   Mixture should be frothy.

7. 7

   Stir in lemon juice until just combined.

8. 8

   Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly.

9. 9

   Slowly whisk egg mixture back into simmering stock, stirring until thickened.

10. 10

    Do not let soup boil.

11. 11

    Serve immediately, garnished with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.